-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:soy
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Vegan Enchilada Casserole is a delightful fusion of traditional Mexican flavors with a plant-based twist. Layers of corn tortillas are lovingly smothered in a rich, spicy enchilada sauce, interspersed with a hearty, seasoned mixture of black beans, corn, and bell peppers. Topped with a generous sprinkle of dairy-free cheese, this casserole is baked until golden and bubbling for the perfect weeknight dinner. Each bite offers a vibrant explosion of taste that is sure to satisfy both vegans and non-vegans alike, while remaining wholesome and health-conscious.
Ingredients
- enchilada sauce
- black beans
- corn
- bell peppers
- dairy-free cheese
- olive oil
- onion
- garlic
- chili powder
Steps:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic, sauté until translucent.
- Stir in black beans, corn, and diced bell peppers.
- Season with chili powder, cumin, salt, and pepper.
- Add a layer of corn tortillas.
- Spread a portion of the bean mixture over the tortillas.
- Repeat layers, ending with enchilada sauce.
- Top with dairy-free cheese.
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Dairy-Free, Dinner, Mexican, Savory | No Comments » on Vegan Enchilada Casserole